Heritage Lentil Loaf
Full of the earthly flavor of mushrooms, this hearty red lentil has bright flecks of sun-dried tomatoes and parsley, this vegan loaf has a Mediterranean flare and can stand up with the best of them.
Serves 8
At Nature’s Path we recommend you use organic ingredients whenever possible.
This recipe was created especially for Nature’s Path® by Lorna Sass, the award-winning cookbook author of Whole Grains, Every Day, Every Way and Whole Grains for Busy People
Ingredients:
- 1/2 cup Dried Mushrooms
- 2 1/2 cups Red Lentils
- 5 cups Water
- 1 tsp. salt, plus more to taste
- 1 tsp. dried thyme
- 1 cup Nature’s Path® Heritage Flakes or Heritage O's
- 2 tbsp. Olive Oil
- 2 cups Onion, finely chopped
- 2 Cloves Garlic, minced
- 2 tbsp. Balsamic Vinegar
- 1/4 cup Parsley, minced, plus a few whole leaves for garnish
- 1/4 cup Sun-Dried tomatoes (oil-packed), finely chopped
- Black Pepper, freshly ground, to taste
Directions:
- If mushrooms pieces are large, snip or break into tiny bits. If mushrooms feel sandy, rinse them.
- Combine mushrooms, lentils, water, salt, and thyme in a large, heavy saucepan. Cover and bring to a boil. Simmer until almost tender, 10 to 15 minutes. Stir in Heritage O's. Add a little water if mixture seems dry. Cover and continue cooking until lentils are soft and Heritage O's have softened, about 5 minutes more.
- While lentils are cooking, heat oil in a large skillet. Add onions and cook over medium heat until lightly browned, stirring occasionally, about 5 minutes.
- Stir in garlic and cook another minute. Stir in vinegar and cook just until it evaporates, about 20 seconds. Stir onion mixture, parsley, and 3 tablespoons sun-dried tomatoes into lentils. Season to taste with salt and pepper. Let cool for 15 minutes.
- Line bottom and sides of standard loaf pan with a one large piece of plastic wrap. Arrange a few whole parsley leaves and remaining sun-dried tomatoes decoratively on bottom. Pour in lentil mixture and smooth off top. Cool to room temperature. Cover and chill until firm, about 1 hour, or up to 5 days. (Flavor improves over time.)
- To serve: Turn out onto a plate and gently peel off plastic wrap. Cut into 8 to 10 slices.
